Colombian Aji Picante
Prep 10 min Total 4 hr 15 min
Colombian Aji Picante - kvalifood.com
Colombian aji picante is a fresh, vinegar-based hot pepper table sauce. Hand-mincing the ingredients is more traditional than blending, giving a chunky texture with distinct pieces of tomato, scallion, and cilantro.
Serve it alongside empanadas, bandeja paisa, arepas, soups, rice, and beans. It is a standard table condiment in Colombian households and restaurants.
Makes ca. 1.5 cups
Ingredients
- 120 ml white vinegar
- 1 fresh bird’s eye chili (or small habanero), seeds removed
- 1 small tomato (ca. 80 g), finely diced, seeds removed
- 3 tbsp finely chopped scallions (green and white parts)
- 3 tbsp finely chopped fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil
- 1/4 tsp salt
Directions
Mince the chili very finely. Place in a bowl with the vinegar, let sit 5 minutes.
Dice the tomato finely, removing seeds. Chop scallions and cilantro.
Combine tomato, scallions, cilantro, lime juice, oil, and salt. Pour in the vinegar-chili mixture. Stir.
Transfer to a jar. Refrigerate a few hours before serving. Keeps 5 days.
Notes
- Hand-mincing is more traditional than blending.
See Also
Ecuadorian Aji Criollo
Trinidadian Pepper Sauce
Homemade Belizean Habanero Pepper Sauce
Bolivian Llajwa
